Food safety for business

Hazard Analysis Critical Control Point (HACCP)

All food businesses are required to assess the food hazards in their operation to identify steps that are critical to food safety, ie cooking food to kill bacteria. Proprietors must then ensure that controls are put in place to control the risks and monitor them to make sure they are working. The Food Standards Agency have developed a range of Safer food, better business (SFBB) management packs to help food businesses to comply with this requirement.